COFFEE version 2
1 cup milk
1/4 cup ground coffee
1 cup sugar
3 large eggs, beaten
1/8 tsp.
salt 1 Tbs.
vanilla extract
3 cups half and half Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat.
Stir in coffee and half the sugar.
In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt.
Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator.
Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.
